Leek and sweet potato soup

4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5 4 rating(s)
Leek and potato soup served on the kitchen table in the saucepan it was cooked in and ladled into bowls

A family favourite with a healthy twist. We're sure you'll love it

30 minutes plus cooling time

Serves 4

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This tasty soup uses only 5 ingredients! Sweet potato adds a creamy texture and plenty of flavour. Why not make a batch and freeze portions for quick lunches?

Two hands - one large, one smallSuitable for young cooks

Rachel Clark

Recipe by: Rachel Clark | World Cancer Research Fund

This tasty soup uses only 5 ingredients! Sweet potato adds a creamy texture and plenty of flavour. Why not make a batch and freeze portions for quick lunches?

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks, chopped
  • 1 teaspoon ground cumin
  • 1 litre reduced-salt vegetable stock
  • 1 sweet potato (approx 200g), peeled and cubed

CALORIES: 94

FAT: 3.4g

5 A DAY: 1

SALT: 0.3g

SUGAR: 4.2g

Method

  1. Heat the oil in a large pan. Sauté the leeks until lightly brown.
  2. Sprinkle the cumin over the leeks, and then add the stock and sweet potato to the pan.
  3. Cook for 20–25 minutes until the vegetables are very soft.
  4. Allow to cool slightly before blending in a food processor (be careful as the soup stays hot for a long time). Then heat until piping hot and serve on its own or with wholemeal bread.

Leeks taste best when eaten during the winter months. They are a source of vitamin C, folate, iron and fibre

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